Start a Sourdough Starter and Keep It Alive! Free Workshop

All you need to start and nurture a lively sourdough starter culture are flour, water, time and a bit of know-how. In this Zoom class, I’ll show you how to start a starter culture—and how to keep it alive. Bring your questions and I’ll answer them after the demo.

Class takes place on Thursday, April 25th, 4pm PT/7pm ET

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Sourdough Starter Workshop Materials

Tools

• Kitchen scale OR measuring cups and spoons
• A large jar for storing flour (4-cup size or larger)
• Small glass jar that holds 1 ½ to 2 cups or another container to store your starter in, preferably something wide-mouth and shallow
• Fork for mixing
• Scraping spatula (nice to have but not necessary)
• A towel to wipe your hands

Ingredients

• ½ cup unbleached all-purpose flour
• ½ cup whole wheat flour or rye flour
• ½ cup tap water

Notes on ingredients

• If you don’t have the above types of flours, just bring whatever flour you have.
• You can make a gluten-free starter following the same method I will demonstrate in class. Teff and buckwheat work well. Brown rice flour, sorghum or a combination of flours should also work well.
• Filter your tap water if you prefer. If your water contains high levels of chlorine, the day before class, fill a container with water and cover it securely with a cloth to prevent impurities from falling in. Some of the chlorine will evaporate.

Bookmark these links to refer to after class

• Sourdough starter FAQs
• Sourdough bread recipe (I updated the recipe for my book)
• Sourdough discard FAQs
• 23 sourdough discard recipes

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Check out my award-winning cookbook!

• Taste Canada silver for single-subject cookbooks 
• Second-place Gourmand cookbook award in the category of food waste 
• Shortlisted for an award from the International Association of Culinary Professionals

Learn more here.